For a simple side dish, steam yellow squash and zucchini, and toss it with butter and parsley
4 ½ inch thick rib or loin pork chops ( about 6 ounces each)
1 tablespoon vegetable oil
¼ cup red-currant jelly
2 tablespoons ruby port
1 teaspoon cornstarch
2 teaspoons lemon juice or lemon slices
1 teaspoon finely grated lemon peel
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Trim and discard any excess fat from pork chops. In a large skillet heat oil over moderate heat. Add the pork chops and cook, turning them occasionally, about 6 minutes or until the juices run clear.
Meanwhile, in a small saucepan, melt jelly over moderate heat. In a cup mix port and cornstarch until smooth. Stir the mixture into the melted jelly. Cook until thickened and bubbly, stirring constantly about 5 minutes. Stir in lemon peel and lemon juice.
Transfer the pork chops to a warm serving platter. Pour the sauce over the chops, garnish with lemon slices. .
Cuisine Writer
